It's out with hearty winter stews and in with light, seasonal recipes that come with spring. Dean started the week with his red pesto and prawn linguine and today James is making a family-friendly goats cheese and asparagus tart!
Roll out the pastry to roughly 30cm in length by 15 cm wide and lay onto a lined or non stick baking sheet. Score a 2 cm border around the edge and prick the entire middle of the pastry all over with a fork.
Brush the border with the beaten egg and bake for 20 minutes or until golden and crisp all over. Remove and press down the middle of the tart, if risen and cool.
Put 3/4 of the goats cheese and all the mascarpone in a bowl. Tip in the remaining beaten egg and add the lemon zest and herbs. Season and beat the mix together.
Spread over the pastry and add spoonfuls of onion relish, here and there, over the cheesy mixture
Take the asparagus, snap off the woody ends and peel off any thick petals from the bottoms of the spears. Neatly arrange in a line, alternating the tops and tails of asparagus along the length of the pastry and brush with a little olive oil season.
Sprinkle over the remaining goats cheese and bake for 15 minutes then serve with salad
For the watercress salad
2 handfuls of baby watercress
1 head or chicory,
For the dressing
1 tbsp honey
1 tbsp dijon mustard
3 tbsp extra virgin or rapeseed oil
Dash of raspberry vinegar
Pinch of salt
Wash and drain the leaves. Take the chicory and lay in bowl, then add the baby watercress on top. Mix all the ingredients for dressing together and drizzle over.